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The Hospira label lists the preservative at either 0.9% (9 mg/mL) or 1.1% (11 mg/mL) depending on the presentation, with a pH of 5.7 in a range of 4.5 to 7.0
Key Benefits
This mechanism leads to various potential benefits, primarily centered on metabolic enhancement and supporting fat loss, as indicated by preclinical studies
Research and education only These figures are provided for research and education only
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